The candied orange peels by Sal De Riso, perfect for flavoring your desserts.
Some time ago, while watching the show Dolci dopo il tiggì, Sal De Riso explained how to make orange peels quickly, ideal for pastiera and other desserts.
Usually, orange peels (see HERE the recipe) have very long preparation times, but with this recipe, you can have great candied peels for your desserts in less than 10 minutes.
Homemade candied orange peels are much cheaper compared to store-bought ones and are 100% natural.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 1 jar
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Sal De Riso’s Candied Orange Peels:
- 1 organic orange
- 1 cup water
- 7 oz granulated sugar
Tools for Sal De Riso’s Candied Orange Peels:
- 1 Knife
- 1 Saucepan
- 1 Jar
Steps for Preparing and Cooking Candied Orange Peels:
Wash the organic orange well, cut off the two ends, and remove the peel.
Cut the peel into strips about half an inch wide, and then cut each strip about half an inch thick to obtain small orange peel squares.
Wash the orange peels thoroughly under cold water.
In a saucepan, place the water and sugar and stir well, turn on the heat, and when the sugar has dissolved well, add the prepared orange peels.
Stir well, and when it starts to boil, cook over high heat for 10 minutes, stirring the orange peels often.
Let the candied orange peels cool in the cooking liquid.
Drain the orange peels and use them for your desserts, keeping the liquid for other preparations, such as adding it to desserts, as a base for syrups, creams, etc.
The candied orange peels can be stored in a glass jar in the fridge for about 20 days.
